**4. Conclusions**

This first study in order to combat climate change related effects, the aromatic profile of Malvasia wines winemaking with different skin-contact time shows some relevant conclusions. Volatile components showed mixed behavior depending on the skin-contact time. Some compounds increased in concentration with time, while others decreased. Skin-contact for longer helps to enhance the floral character provided by the terpenols contained in the skin, especially linalool, major alcohols such a 2-phenylethanol. It also helps the increase of some esters (ethyl 3-hydroxy butyrate, ethyl hexanoate and 2-phenylethyl acetate) and the loss of others (isoamyl acetate, ethyl isovalerate and ethyl butyrate), all related to the fruity character of the wines. Short skin-contact does not cause significant effect on the content of terpenols, or ester content. The β-damascenone remains constant during M6 period, on the contrary, decreases significantly in case of M18. In general, the results of the sensory analysis show a preference for wines macerated for 6 hours. The wines macerated for 18 hours highlighted their floral character. The skin-contact process needs more studies at different time periods to optimize the aromatic potential of the grape and wine and oenological and conservation conditions of the wine.
